A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts

Autores
Nepote, Valeria; Olmedo, Rubén Horacio; Mestrallet, Marta Graciela; Grosso, Nelson
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The purpose of this study was to determine the relationships between overall acceptance, chemical indicators, and sensory attributes in roasted peanuts harvested from high-oleic peanut genotypes produced in Argentina. Oleic/linoleic ratio (O/L), peroxide value, p-anisidine value, conjugated dienes, consumer acceptance, and descriptive analysis were performed on roasted peanuts prepared using 16 genotypes of normal and high-oleic peanuts. Principal component and cluster analysis were performed on the chemical and sensory data from peanut genotypes. Acceptance was positively associated with O/L, crunchiness, sweetness, roasted peanutty flavor, and hardness. Acceptability was negatively associated with cardboard, oxidized, and sour flavors. The high-oleic genotypes, 4896-11-C, and 9399-10 showed high consumer acceptance with 7 or “like moderately” in a hedonic scale of 9 points. Some high-oleic peanut lines, such as 9399-10, could be used to replace normal peanuts without affecting consumer acceptance of peanut products processed from them and more stability due to the high-oleic condition.
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Cs.químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Materia
High-Oleic
Oxidation
Peanut
Sensory
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/20596
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/20596
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal PeanutsNepote, ValeriaOlmedo, Rubén HoracioMestrallet, Marta GracielaGrosso, NelsonHigh-OleicOxidationPeanutSensoryhttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4The purpose of this study was to determine the relationships between overall acceptance, chemical indicators, and sensory attributes in roasted peanuts harvested from high-oleic peanut genotypes produced in Argentina. Oleic/linoleic ratio (O/L), peroxide value, p-anisidine value, conjugated dienes, consumer acceptance, and descriptive analysis were performed on roasted peanuts prepared using 16 genotypes of normal and high-oleic peanuts. Principal component and cluster analysis were performed on the chemical and sensory data from peanut genotypes. Acceptance was positively associated with O/L, crunchiness, sweetness, roasted peanutty flavor, and hardness. Acceptability was negatively associated with cardboard, oxidized, and sour flavors. The high-oleic genotypes, 4896-11-C, and 9399-10 showed high consumer acceptance with 7 or “like moderately” in a hedonic scale of 9 points. Some high-oleic peanut lines, such as 9399-10, could be used to replace normal peanuts without affecting consumer acceptance of peanut products processed from them and more stability due to the high-oleic condition.Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Cs.químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba; ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaWiley2008-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/20596Nepote, Valeria; Olmedo, Rubén Horacio; Mestrallet, Marta Graciela; Grosso, Nelson; A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts; Wiley; Journal Of Food Science; 74; 1; 10-2008; 1-80022-11471750-3841CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1750-3841.2008.00972.xinfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2008.00972.x/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:16:43Zoai:ri.conicet.gov.ar:11336/20596instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:16:43.7CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts
title A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts
spellingShingle A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts
Nepote, Valeria
High-Oleic
Oxidation
Peanut
Sensory
title_short A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts
title_full A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts
title_fullStr A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts
title_full_unstemmed A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts
title_sort A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts
dc.creator.none.fl_str_mv Nepote, Valeria
Olmedo, Rubén Horacio
Mestrallet, Marta Graciela
Grosso, Nelson
author Nepote, Valeria
author_facet Nepote, Valeria
Olmedo, Rubén Horacio
Mestrallet, Marta Graciela
Grosso, Nelson
author_role author
author2 Olmedo, Rubén Horacio
Mestrallet, Marta Graciela
Grosso, Nelson
author2_role author
author
author
dc.subject.none.fl_str_mv High-Oleic
Oxidation
Peanut
Sensory
topic High-Oleic
Oxidation
Peanut
Sensory
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The purpose of this study was to determine the relationships between overall acceptance, chemical indicators, and sensory attributes in roasted peanuts harvested from high-oleic peanut genotypes produced in Argentina. Oleic/linoleic ratio (O/L), peroxide value, p-anisidine value, conjugated dienes, consumer acceptance, and descriptive analysis were performed on roasted peanuts prepared using 16 genotypes of normal and high-oleic peanuts. Principal component and cluster analysis were performed on the chemical and sensory data from peanut genotypes. Acceptance was positively associated with O/L, crunchiness, sweetness, roasted peanutty flavor, and hardness. Acceptability was negatively associated with cardboard, oxidized, and sour flavors. The high-oleic genotypes, 4896-11-C, and 9399-10 showed high consumer acceptance with 7 or “like moderately” in a hedonic scale of 9 points. Some high-oleic peanut lines, such as 9399-10, could be used to replace normal peanuts without affecting consumer acceptance of peanut products processed from them and more stability due to the high-oleic condition.
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Cs.químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
description The purpose of this study was to determine the relationships between overall acceptance, chemical indicators, and sensory attributes in roasted peanuts harvested from high-oleic peanut genotypes produced in Argentina. Oleic/linoleic ratio (O/L), peroxide value, p-anisidine value, conjugated dienes, consumer acceptance, and descriptive analysis were performed on roasted peanuts prepared using 16 genotypes of normal and high-oleic peanuts. Principal component and cluster analysis were performed on the chemical and sensory data from peanut genotypes. Acceptance was positively associated with O/L, crunchiness, sweetness, roasted peanutty flavor, and hardness. Acceptability was negatively associated with cardboard, oxidized, and sour flavors. The high-oleic genotypes, 4896-11-C, and 9399-10 showed high consumer acceptance with 7 or “like moderately” in a hedonic scale of 9 points. Some high-oleic peanut lines, such as 9399-10, could be used to replace normal peanuts without affecting consumer acceptance of peanut products processed from them and more stability due to the high-oleic condition.
publishDate 2008
dc.date.none.fl_str_mv 2008-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/20596
Nepote, Valeria; Olmedo, Rubén Horacio; Mestrallet, Marta Graciela; Grosso, Nelson; A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts; Wiley; Journal Of Food Science; 74; 1; 10-2008; 1-8
0022-1147
1750-3841
CONICET Digital
CONICET
url http://hdl.handle.net/11336/20596
identifier_str_mv Nepote, Valeria; Olmedo, Rubén Horacio; Mestrallet, Marta Graciela; Grosso, Nelson; A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts; Wiley; Journal Of Food Science; 74; 1; 10-2008; 1-8
0022-1147
1750-3841
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1750-3841.2008.00972.x
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2008.00972.x/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083315645284352
score 13.22299

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